Chargrilled asparagus and haloumi with crispy capers can be cooked on the barbie or on the hob. If you cook it on the hob use a cast iron griddle pan to get lovely brown chargrilled stripes. The barbie gives that gorgeous smoky outdoors flavour. Look at the weather and decide how you'll cook this easy and tasty veggie dish.
Ingredients
- 2 x 240g packs haloumi, drained and sliced into 12 large, thin slices
- 375g asparagus, trimmed
- 5 tbsp extra-virgin olive oil, plus extra to drizzle
- 1 tsp mixed peppercorns, roughly ground
- 1 tbsp lemon juice
- Pinch of sugar
- 1 tbsp chopped fresh flatleaf parsley
- 3 tbsp medium-sized capers
- 2 lemons, each cut into 6 wedges
Method
- 1. Put the cheese and asparagus in separate dishes and pour 1 tablespoon of the oil over each. Scatter the ground peppercorns over each side of the cheese and a little salt over the asparagus.
- 2. Mix the lemon juice with a pinch of sugar and whisk in 2 more tablespoons of the oil. Season with a pinch of salt and add the chopped parsley. Set aside.
- 3. Soak the capers in cold water for 5 minutes, then drain and dry on kitchen paper. Heat the remaining tablespoon of the oil over a high heat and fry the capers until dry and crisp. Tip onto kitchen paper to drain.
- 4. Heat a cast-iron griddle pan over a high heat. When it starts to smoke, turn the heat to medium and griddle the asparagus and lemon wedges on each side until tender – about 5 minutes. Cook the cheese for about 1 minute each side until nice brown stripes appear.
- 5. Divide the asparagus and haloumi between
- 6 plates. Scatter with the crispy capers, pour over the dressing and drizzle with extra olive oil. Serve as hot as possible with the lemon wedges.
Chef's tip
Another idea for haloumi cheese is the Greek recipe saganaki, which is slices fried in oil until golden on each side, then serve with lemon wedges to squeeze over the top.